Super rhubarb and ginger soup

Rhubarb and ginger soup

I prepared a special dinner for my friend and business partner Cecilia Götherstrom who is going back to Sweden at the end of June. So I wanted to make a gluten-free, healthy and delicious dessert for her. I used the inspiration from my last trip to the Nordics and came with some typical Swedish summer fruits like rhubarb and strawberries and a twist of ginger so typical from Cecilia!

Ingredients for 4 persons:

- 500 gr. of rhubarb

- 25 gr. of ginger

- 100 gr. of strawberries

- 10 tbsp. of agave syrup

- A couple of Thai basil leaves or mint

1/ First peel the rhubarb and slice it roughly. Pour some boiling water on top and drain.

2/ Place the rhubarb in a pan, at medium heat with the ginger, agave syrup and 400 ml water. Cook for 20 minutes.

3/ After this time, take it off the heat, add 4 strawberries and blend till smooth.

4/ Let it cool and reserve in the fridge till service.

Strawberries and Thai basil

5/ For service, place a couple of strawberries in each bowl or plate. Pour the soup around and decorate with a couple of Thai basil leaves.

This is a beautiful mix of flavors. I totally love the mix of ginger and rhubarb with the slight sweet strawberries hint and the Asian taste of the Thai basil. I served an almond nougatine next to it to had a crunchy side.